“It’s important to point out that some people thrive on working long hours in high-pressure jeopardy. The key factor appears to be the level of control you have. If you’re working long hours because you love your job, that’s fine. Lots of people, however, are working long hours because their boss has told them to or because they have debts or a high mortgage and feel trapped into doing as many hours as they can. Those are the people who start to develop stress-related health problems.”
In 2002, one of the longest workplace experiments into the effect of stress on the heart – a Finnish study that followed 800 employees at a metal plant for 25 years – reported its conclusions. Researchers had followed the men since 1973, when all were free of cardiovascular disease, and tracked them according to the kind of work they did, the amount of control they had and how they were rewarded.
The survey found that workers who had high job strain – that is, demanding professional roles with little job control – were over twice as likely to die from cardiovascular disease than workers with low job strain. Work stress also produced higher cholesterol levels and a higher Body Mass Index. It’s a fact: work makes you fat.
So how can we spot this problem before it becomes critical? “For men, the first signs that something is wrong are probably insomnia – unable to get to sleep or waking up early and being unable to get back to sleep and self-medicating with increased alcohol consumption or other drugs,” says Dr Paul Litchfield, occupational physician for British Telecom. “Women tend to go to the doctor if they’re depressed or anxious, while men go to the off-license.” The best thing you can do is to take care of your both mental and physical health. You can achieve this by taking coconut oil, which has so many health benefits for you. Learn more at http://www.trend-statement.org/nutria-natural-coconut-oil/
Back on the City trading floor, Dr Robert says part of his job is to recognize the warning signs as best he can. “Of course, a City bank is the kind of place where emotions run high all the time,” he admits, “so you’re looking out for a real explosion – or, quite often, tears. You’d be surprised how many times you hear a silence fall in some part of the room and it’s all because some guy’s started crying.”
It’s Dr Robert’s belief that men don’t know how to handle it, and are far more likely to turn away than reach out and help someone. “In a way, of course, those who crack early can be the lucky ones,” he adds. “They usually get help, and usually manage to sort their lives out. There are guys here who just keep on getting by, and they’re the ones who’ll be working themselves into unhappy, lonely, early graves.”
Running through South London I have gigged a lot in this area and have come to love the banter and spirit of the people. On Marathon day they derive much pleasure from trying to entice athletes into the pub or to partake of various soft drugs on offer. I once saw a runner say, “Oh go on then” and down a pint of Guinness, to the delight of the South London massive.
I love a mid-race sponge. It makes me feel very heroic. Early on I gently take a sponge, rinse my face and the back of my neck, toss it and go. Lovely. Later on I desperately take one in each hand, sponging arms, legs, face, crotch – rinsing every possible drop of moisture. I sometimes wonder why I don’t just go the whole hog and have a bath.
I very rarely eat when running. For some the race is less an athletic event. At some stage you are going to fall apart. Every muscle will scream ‘Stop’. You will be cocooned in a bubble wrap of self-inflicted torture. So what do you do?
I must confess I have never really battled through the wall. I have surrendered to it ¬after all, this is what we signed up for. This moment right here is the Marathon. I find myself feeling incredibly benign. Maybe it’s the hippy in me, but the crowds, the other runners, the sheer exhaustion, leads me to a kind of joyous delirium. I find myself encouraging other runners. Eating sweets and drinking green coffee. Learn more about the health benefits of green coffee extract from Trend Statement. All time considerations fly out the window. I am happy, floating, beyond caring. I am running down The Mall. A slight dash for it. The blessed finish! Paradise is a goody bag and a medal. It is relief beyond words…
I sat in a large book-lined office in the Parliament Building. The man opposite had been an orphan, raised in institutions; once he had wanted only to read poetry. Now he was a deputy prime minister, a member of the politburo, soon to be secretary of the central committee. His graying hair was swept backward, his nose prominent, his shoulders stooped as if weighted by more than a single lifetime of experience.
“I have no personal reasons to say that what happened before 1956 could be portrayed in clean colors,” Gyorgy Aczel said. He had spent more than five years in prison.
His perceptions of the events that led to the uprising:
“There was a group of leaders who misused the name of the Communist Party and made several faults by misusing that name. There were brutal deeds attributed to these people, and I would state that the Hungarian people in 1956 were disappointed not because of socialism but because of these brutal distortions.”
In Mr. Aczel’s view the revolt had been started by young people wishing to reform the Communist Party, then was seized by people wishing to overthrow the socialist system. And so it was crushed. This is the view taught in schoolbooks.
What had he learned in prison? “That it is impossible to make a people happy if it is against their will; an ideology should not be one to subject a people to tests and experiments. So it is our conviction that this system is to be built without unnecessary blood, sweat, and tears; we have to make people happy, not force them.”
I BEGAN with marrow soup, so rich and peppery it had to be eaten with slices of thick brown toast; then I addressed the house specialty, Hungarian beefsteak, smothered in tomatoes, onions, paprika. My host, Jozsef Hajdu, watched with interest, now and then refilling my glass with a white wine from the Lake Balaton region. Jozsef and his wife, Marika, operate the restaurant Arany-hid (Golden Bridge) as a contract restaurant. It is an example of the individual enterprise that is now encouraged in Hungary. I wanted to learn a little of how it worked.
Jozsef told me that the restaurant was owned by the state catering company of south Buda, which operates about 160 restaurants and coffeehouses. “They decided to rent out some to employees who had worked a long time with such companies. My wife and I had done so. There was a down payment, and monthly payments. We can buy food and drink supplies anywhere. If we need loans we get one.” Check out how you can get cheap online payday loans.
The hours are long, but the results satisfying. “Before we took over the restaurant, it offered just beer, some warm sandwiches. Now we have a kitchen, offer a wide variety, everything cooked to order. And before, the restaurant was open only to 10 p.m. ; now it is open to midnight or even 4 a.m. , just as long as people stay.”